Creme Brulee (Burnt Cream)

Ingredients

• ½ pint milk
• ½ pint cream
• 1 dessertspoonful creme de riz
• 6 yolks of eggs
• 1½ oz. vanilla sugar
• a pinch of ground cinnamon

Method

1. 1

   Mix the creme de riz with a little cream.

2. 2

   Boil the milk and cream, add vanilla sugar, then stir in the yolks and mixed creme de riz.

3. 3

   Whisk over gentle heat without boiling.

4. 4

   Pour into a buttered dish, sprinkle with cinnamon and vanilla sugar, and bake in a brisk oven for about ten minutes until browned.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 455. The excerpt below is the record exactly as published.

pint milk, about 1 oz. clarified butter, 3 to 4 tablespoonfuls of jam. Put the butter and sugar in a basin and beat to a cream. Add the flour (previously sifted), the lemon-rind, and lemon -juice, also the pinch of salt ; beat the mixture for ten minutes, adding gradually the eggs and milk. Continue beating for another ten minutes after the flour is added, and let the mixture stand for about an hour. Put a little butter in an omelet-pan, pour in about a cupful of the pancake mixture, and bake in a hot oven for about twenty minutes ; when done turn out on a board dredged with sugar, spread some hot jam on one half, and turn over the other half ; continue thus until the mixture is used up. 1669. Creme brulee ( Burnt Cream). — \ pint milk, \ pint cream, 1 dessertspoonful creme de riz, 6 yolks of eggs, 1^ oz. vanilla sugar, a pinch of ground cinnamon

Cook this with the app: pantry check, scaling, and the assistant.